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From the Cubicle Jungle to the Sweet Kitchen

I've wanted to attend pastry school for a long time. With an undergraduate degree in finance and a graduate degree in accounting, culinary school just isn't a "natural" progression for my career in corporate finance. Pastry school remained just a dream. When I found out that my job was coming to an end I revisited the idea of pastry school.

On May 5th I finally took the plunge. I signed up to attend the 6-month professional pastry program at the French Culinary Institute. I was thrilled!

Thanks to all my friends and family who patiently listened to my endless "think out loud" sessions as I try to rationalize my decision up to this point.... so... Sweet Kitchen, here I come!